Peach-Cucumber-Barley Bowl
Peaches, pearl barley, chickpeas, and cucumbers make for one fabulous bite in this filling, supper-worthy bowl
Serving Size
1
Servings
4
Cook Time
40 minutes
Ingredients
1 cup
pearl barley
1 ¾ cup
low sodium vegetable broth
1 ¼ cup
water
1 (seedless)
English cucumber
2 (ripe)
peaches, cut into chunks
2
cherry tomatoes
½ cup (packed)
basil leaves
2 tbsp
cider vinegar
1 tbsp
olive oil
¼ tsp
salt
1
chickpeas (15-ounce), drained and rinsed
1
head lettuce
Directions
- Place barley in 4 qt saucepan, toast barley for 5 mins, stir in broth and water. Heat to a boil on high, cover & reduce heat to low simmer for 35 mins until tender.
- Meanwhile, cut cucumber into ¼ in pieces. Pit and chop peaches. Cut tomatoes in quarters. Finely chop basil.
- In a bowl whisk vinegar, oil, ¼ tsp salt, barley, toss ‘til well coated. Wait until cool then add cucumber, peaches, tomatoes, chickpeas, basil. Toss till well coated and serve over lettuce.
Nutrition Information
Calories | 365 |
Carbs | 66.8 g |
Fiber | 17.3 g |
Protein | 16.6 g |